Core the pepper and cut it in half. Put each half face down on a piece of foil (or a pan) and roast in your oven on high broil until the skin turns completely black. Remove from oven (use tongs) and immediately place into a Ziploc bag and seal. Allow the pepper to steam for 15-20 minutes. Remove from bag, peel off skin and chop.
In a bowl (not your serving or storing bowl), add cooked Bulgar wheat, garbanzo beans, roasted red pepper, cucumber and fresh dill and mix well.
Stir in cherry tomatoes.
Add cumin, salt and cracked black pepper and mix.
Follow with olive oil and white balsamic and and mix well.
Layer the bottom of your serving or storing bowl with cabbage. Pour the Bulgar wheat mixture on top and serve or store.